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I have just come back from Radford Road, NottinghamOpposite, one of it's largest Asian shops called Medina, is a little passage way.Along here, is a man selling fresh naans, cooked in his tandoorThey are four for a poundUnbelievably cheap, but are they any good.............?YES!!!!They are absolutely amazing ,but unlike anything I have tried beforeThey are very, very light and have no onion seedsThe chap who cooked them was clearly not English, but perhaps he was not Indian/Pakistani either.Perhaps he was Arabian?Maybe that's why the naans are so differentThe way he handled the dough was magicalSo fastHe rolled each one out in about five seconds, then stretched them over the naan cushion.Then Whack!........to the side of the tandoorThere were about six cooking at onceThe naans were lifted with something like kitchen tongs and into a bagAnyone living in this area, do yourself a favour, and pay this place a visitIt's an education and a fantastic treatI will be going again soonFOUR a POUND?Let's see Asda beat that!!
Sounds like a winner Haldi I'm also interested in the Medina store you went to as well. Are they really well stocked up on spices etc? If so, then I might take a drive up there............
Haldi,do u know (could u ask) if they are yeast or SR.i seem to only make the SR variety since joining the site. before that i only made the KD1 yeast ones. on the SR i follow your advice to leave the dough for as long as poss before cooking after adding the liquid. i try to make in the morning and leave in the fridge (as per u're instructions although i think u say upto 24 hrs which i've not tried). i also follow UB's method of making them "sticky" by adding probably too much water c/w BIR. collectively it does produce very soft good naan. so much so i've never found the need to go back to the yeast. my recollection though is that the yeast are a tad better. hence the question of your expert.